Matcha Thumbprint Cookies Recipe

vegan matcha thumbprint cookies recipe

Portions

Serves 5 people

Ingredients:

Order Ingredients

Method

  • Step 1: Adjust the oven rack to the middle position, pre-heat the oven to 355oF(180oC) and line two large baking sheets with baking/greaseproof paper.
  • Step 2: In a large bowl, mix together the oil, sugar, plant milk and Nature's Charm Matcha Sauce, until combined. At this point, you can also add the green food colouring (optional).
  • Step 3: Add the flour, almond flour, baking powder and salt, and mix well until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.
  • Step 4: Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkled (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 24 cookies, you should be able to fit about 12 cookie dough balls per baking sheet.
  • Step 5: Use a 1/2 teaspoon measuring spoon to make a well in the center of each cookie dough ball.
  • Step 6: Bake one baking sheet at a time at 355oF (180oC) for about 10 minutes or until lightly puffed up and very gently golden brown around the edges.
  • Step 7: Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.
  • Step 8: Allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
  • Step 9: Once cool, fill each cookie with about ½ -1 teaspoon of Nature's Charm Matcha Sauce, and serve..
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